The stamped vanilla cookies are delightful vanilla shortbread biscuits to serve children for a snack with hot chocolate or fruit juice. I chose to make little dog shapes for my nieces and nephews, small shortbread poodles like their affectionate Lulu. The kit I used for making the stamped vanilla cookies is a mix of breeds: you will surely find your dog too!
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter should be cold from the fridge and the egg at room temperature. The quantities of this shortbread are suitable for using the cookie stamp. Using a classic recipe or changing the quantities might cause the design to disappear during baking.
With the quantities indicated, you get about 40 cookies.
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin with thickness rings
- 1 Rack perforated
- 1 Cookie Cutter plunger
Steps
In the bowl of the stand mixer with the paddle attachment, work all the ingredients until compact and well combined: flour, powdered sugar, chopped butter, egg, and vanilla.
Remove the dough and work it on the work surface forming a slightly flattened rectangular block. Wrap it in plastic wrap and refrigerate for two hours.
After the resting time, bring the block back to the lightly floured work surface and using the rolling pin with 1/4-inch thickness rings, roll out the shortbread. Cut the cookies with the appropriate cutters and imprint the design using the related stamp.
Place the cookies on a perforated baking sheet and put them in the refrigerator for 15 minutes, then bake them at 356°F static, preheated for 15 minutes.
Notes
The shortbread is always the same: the recipe by Miriam Bonizzi.
